Garnish this smooth, rich-tasting lemon pie with your favorite fresh berries.
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1 1/4 cups graham cracker crumbs
6 tablespoons Land O Lakes® Butter, melted
1/4 cup sugar
1 cup cold milk
1 (3.4-ounce) package instant lemon pudding and pie filling mix
1 cup sour cream
2 to 3 teaspoons freshly grated lemon zest
1 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons powdered sugar
2 cups assorted fresh berries
Heat oven to 375°F.
Combine all crust ingredients in bowl. Press firmly onto bottom and up sides of ungreased 9-inch pie pan. Bake 6-8 minutes or until set. Cool completely.
Whisk milk and pudding mix together in bowl until blended. Stir in sour cream and lemon zest. Set aside.
Beat whipping cream in chilled bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, adding powdered sugar, until stiff peaks form.
Gently stir 1 cupwhipped cream into lemon mixture. Spoon mixture into crumb crust. Spread remaining whipped cream over lemon filling. Refrigerate 2 hours or until set.
Combine fruit in bowl. Cut pie into wedges; top with fruit.
1 (6-ounce) prepared graham cracker or vanilla wafer crumb pie crust can be used.
Explore reviews fromour online community
This is the best lemon pie recipe I have ever made on a hot summer day. The minimum amount of time that the oven is on is insignificant, and the taste of the pie is so 'summery' and fresh to the taste buds
Who needs fireworks when you have such festive desserts? Whether you play up the natural red and blue of berries or go for sprinkles and frosting, you can show your spirit with these darling desserts.